Ishikari Nabe Salmon Miso Hotpot

Cut 400g fresh salmon with skin and bony parts into 4cm chunks.

Cut 50g salmon milt into bite-size pieces, gently remove 50g salmon roe from its thin membrane into loose eggs, and keep all three chilled.

Cut 1 piece tofu into cubes and tear 1 sheet block konnyaku into bite-size pieces.

Cut 150g daikon, 100g carrot, and 4 shiitake into half-moons or quarter rounds, shave 50g burdock thinly, and slice 3 green onions diagonally.

Bring 2000ml vegetable-blanching water to a boil and blanch 4 napa leaves and 100g spinach separately for 1 minute, then cool.

Use the spinach as the core, roll it in the cabbage, cut one of the 90g kombu sheets into thin ties, secure each roll in 3 or 4 places, and cut into 2 to 3cm pieces. Blanch 50g green beans for 2 minutes, trim, and snap by hand.

Work 100g miso, 2 tablespoons mirin, 0.25 teaspoon sugar, and 0.25 teaspoon salt together in a small bowl for 2 minutes.

Line the hotpot with the kombu remaining after making the ties and place the mixed miso in the center.

Arrange the salmon, milt, roe, tofu, konnyaku, daikon, carrot, shiitake, burdock, green onions, cabbage-spinach rolls, and green beans in sections around the miso. Pour 1200ml kombu dashi around the edge, bring to a boil over high heat, lower to medium-low, and cook for 15 minutes, gradually dissolving the miso into the broth.

When the salmon center and flesh near the bones are opaque, the milt is firm, and a chopstick enters the daikon, keep the pot at a gentle simmer. Sprinkle 0.25 teaspoon ground sansho evenly over the pot and serve the hot broth and ingredients together.